This post is sponsored by Real California Milk. I received compensation, but all opinions are my own.
This delicious red chilaquiles casserole is made with homemade crispy tortilla chips, red enchilada sauce, lots of delicious Hispanic-style cheese and topped with eggs. It’s the perfect warm breakfast or brunch casserole for fall or any time of the year.
When making a Mexican recipe like this one, it’s so important for me to use authentic Hispanic-style cheese. That is why I’m excited to have partnered with Real California Milk to celebrate Hispanic Heritage Month with this recipe featuring the easiest, tastiest, chilaquiles breakfast casserole!
This is the perfect warm breakfast or brunch recipe for a fall. Made with layers of crispy homemade tortilla chips, gooey melted Real California Milk Oaxaca cheese, red enchilada sauce and fried eggs, this casserole is ready in less than 30 minutes. I serve it topped with Real California Milk Queso Fresco and drizzled with Real California Milk Mexican crema. Breakfast just doesn’t get better than this!
When you create this recipe using Oaxaca cheese, Queso Fresco and Crema, with its rich and creamy taste, it makes a huge difference! Don’t forget to look for the Real California Milk seal when purchasing the cheese for this recipe or any other recipe. Real California Milk produces sustainable dairy foods that offer nutritional benefits that are unique from plant-based foods. And their Mexican cheeses are the real deal, always fresh and delicious. What more can you ask for? Check out this product locator to see where you can purchase Real California Milk products near you.
What are chilaquiles?
Chilaquiles is a Mexican dish made of crispy tortilla wedges or strips, cooked in a red tomato-based sauce and topped with cheese. There are lots of variations when it comes to chilaquiles, and the chilaquiles I usually make at home are topped with fried eggs.
Chilaquiles are usually eaten for breakfast or brunch. However, this chilaquiles casserole recipe would also be ideal for dinner.
What are the ingredients for making chilaquiles casserole?
Chilaquiles can be made in many different ways, and each family has their own recipe. Basic chilaquiles include crispy tortilla chips as well as sauce and are usually topped with eggs. The tortilla chips that can be baked, fried or pan-fried.
The most common chilaquiles recipe is made with a red sauce which can be an enchilada sauce, salsa or a homemade tomato-based sauce. However, there are also green chilaquiles made with tomatillo sauce and even chilaquiles with mole sauce.
You can also get creative and add different ingredients to your chilaquiles casserole. I usually like to change things around, and sometimes I add black beans or red onions to this casserole.
Some of the other ingredients that can be added to chilaquiles include:
- Red onions – You can sprinkle red onions and sprinkle on top of the casserole when it’s done. You can also add them as part of the layers in the casserole.
- Black beans or refried beans – You can add beans as a layer in your casserole. I also love some refried red beans (or black) as a side to my chilaquiles.
- Avocado – In my opinion avocado makes any dish better. Slice the avocado and add to your chilaquiles casserole after baking.
- Oaxaca cheese – Traditional chilaquiles don’t usually include any type of melted cheese, but I love to make my chilaquiles casserole cheesy and gooey.
- Fresh cilantro – Fresh cilantro makes for a great garnish and gives the casserole a fresh and delicious taste. However, there are many people who don’t like cilantro, so chives is a great option if you don’t want to use cilantro.
- Chives – Chives are another great option for garnishing your chilaquiles casserole and gives it a great taste.
- Queso Fresco – Queso fresco is one of those ingredients that most chilaquiles recipes include. Queso fresco is a Mexican style crumbly and salty cheese similar to feta but drier, and it’s perfect for crumbling over your chilaquiles just before serving.
- Mexican Crema or sour cream – I love to add crema to my chilaquiles. Drizzle crema on your chilaquiles casserole just before serving.
How to make your own corn tortilla chips
Even though you might be tempted to buy tortilla chips at the grocery store, I would not recommend it. Making your own corn tortilla chips is a very easy and quick process that takes less than 20 minutes.
Usually, tortilla chips are deep-fried or pan-fried, but you can also bake them which is a great, better for you option. For this recipe, I pan-fried my tortilla chips, but baked tortilla chips are just as good.
To make baked tortilla chips, preheat your oven to 400°F. Line two baking sheets with parchment paper. Cut tortillas into 8 wedges and place the tortilla wedges on the baking sheets. Spray or brush with oil on both sides and bake for 10 -15 minutes, until golden brown.
Chilaquiles and egg casserole recipe
- 8 Corn tortillas
- 2 tablespoons of olive oil
- 1 10 ounce can of red enchilada sauce
- 4 eggs (depending on your preference)
- ½ cup shredded Real California Milk Oaxaca cheese
- ½ cup crumbled Real California Queso Fresco
- 1 Hass avocado, sliced
- 2 tablespoons chopped chives or cilantro
- 2 tablespoons of Real California Mexican Crema
- Preheat the oven to 375 F.
- Cut the tortillas into 8 wedges.
- In a medium saucepan heat the olive oil over medium-high heat.
- Add the tortillas and pan friend them until crispy and golden for about 2-3 minutes, turning once. Place tortilla chips on a plate lined with paper towel to drain.
- Spray a small baking dish with cooking spray and add a layer of tortilla chips at the bottom. Drizzle with a couple of tablespoons of enchilada sauce and sprinkle with half of the shredded Oaxaca cheese, about ¼ cup.
- Add a second layer of tortilla chips, sauce and cheese.
- Bake the tortilla casserole for 10-15 minutes.
- While the tortilla casserole is in the oven make the fried eggs. Add cooking spray to a frying pan and heat over medium high heat. Cooks eggs until whites are set but yolks are still runny and set aside.
- Place the eggs on top of the tortilla casserole.
- Top with Queso Fresco, chives and avocado slices and drizzle with Mexican crema.
Red Chilaquiles Brunch Casserole
of the shredded Oaxaca cheese, about ¼ cup.
still runny and set aside.
chives and avocado slices and drizzle with Mexican crema.
Serving Size: 1
Amount Per Serving: Calories: 502Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 216mgSodium: 927mgCarbohydrates: 32gFiber: 7gSugar: 6gProtein: 17g
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8 thoughts on “Red Chilaquiles Brunch Casserole”
I made the poor choice of reading this before lunch, and now my stomach is growling lol! I’m definitely saving this recipe for later.
omgggggg!!! This casserole looks out of this world! I am so gonna try to make it soon, will let you know how it goes.
I’m obsessed with avocado, so this is a must try for me. Looks so yummy!! I’d love to have it for breakfast since it has eggs. Thanks for sharing! Enjoy your weekend.
The chilaquiles look delicious, now I want some for breakfast, yummy
This looks delicious and easy enough! Can’t wait to make it, I was looking for a good recipe for the enchilada sauce I’ve had in my kitchen!
Yum! These look amazing and could be so versatile for breakfast! My friend and I were just talking about Chilaquiles when we saw them on a brunch menu – I think it’s a sign that I need to try making them!
Omg! This Looks amazing. I’d definitely try this without a doubt!
Chilaquiles are one of my favorite breakfast, I love them with either queso fresco or queso Oaxaca!